Mama Cho's Cooking Corner: Sik-Hye (Korean Sweet Rice Drink)

by Eui Jung Kim
Sik-Hye (Korean Sweet Rice Drink)
Sik-Hye is the perfect sweet drink with a little bit of cinnamon spice perfect for the New Year! My mom makes this drink every time I visit and it's one of my favorites of all time. I'm excited to share the recipe with you guys ^.^ I hope you enjoy her Sik-Hye as much as I do. 
Equipment Needed: 
Rice cooker
2 medium-sized tea filter bags

Ingredients:
  • 2 cups malt flour coarse (Keu-chin Yeotgireum Garu in Korean)
  • 3/4 cup of cooked sticky rice (preferably cold)
  • 2-3 tablespoons of sugar (adjust to taste)
  • 2 cinnamon sticks
  • 3-5 slices of ginger
  • 6-10 cups of water
  • Pine nuts (optional)
  • Dried dates (optional)
Instructions
  1. Prepare Malt Bags: Put the malt flour into the tea bags
  2. Place the malt-filled tea bags into the rice cooker.
  3. Pour 6 cups of water into the rice cooker.
  4. Submerge the bags and squeeze them to enhance flavor.
  5. Add the cooked rice.
  6. Add 2-3 tablespoons of sugar.
  7. Warm in Rice Cooker: Set the rice cooker to warm for 6-10 hours.
  8. Once you see 10-20 grains of rice floating to the top, the sik-hye is ready to be removed
  9. Transfer the contents to a larger pot.
  10. Add ginger, cinnamon sticks, and 4 cups of water.
  11. Add more sugar if you would like more sweetness.
  12. Boil Sik-hye for 10 minutes.
  13. Let the sik-hye cool down, then chill in the refrigerator
  14. Serve the chilled sik-hye into a bowl.
  15. Scoop the rice from the bottom of the Sik-hye and add it to the bowl.
  16. Optional Toppings: Add pine nuts and/or dried dates for extra flavor.
Enjoy your homemade Sik-hye with its delightful combination of sweetness and spices! Adjust the sugar and optional toppings according to your taste preferences.

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